Taco-seasoned creamy corn

Introduce

Chef :

Robert Gonzal

Taco-seasoned creamy corn

This dish is what happens when you forget to plan ahead and have to whip up a last-minute side dish using whatever ingredients you already have. Fortunately, it turned out pretty great. I love happy (and tasty) accidents.

Ingredient

Cooking time :

5 minutes

1 tbsp

chili powder

1 tsp

ground cumin

1 tsp

smoky paprika

1 tsp

garlic powder

1 tsp

dry oregano

1 tsp

salt

1/2 tsp

onion powder

1/2 tsp

sugar

1/4 tsp

chipotle powder

1/4 tsp

ground black pepper

2 tbsp

unsalted butter

large shallot, finely chopped

3 cloves

garlic, minced

3 cups

frozen sweet corn kernels

1 tbsp

soft cream cheese

Cooking instructions

* Step 1

Combine all the spices, salt, and sugar in a small bowl. Add the butter to a medium pan on medium-high heat. Once it's melted, stir in 1 or 2 tbsp of the spice mix (save the rest for something else, like tacos) and allow it to infuse into the butter for a minute.

* Step 2

Add the shallots to the pan. Let fry 1 minute, then add the garlic and fry another 1 minute.

* Step 3

Add the corn to the pan. Let fry 2 minutes, then add the cream cheese. Stir until the cheese melts and coats the corn. Serve hot, with a dusting of smoked paprika.

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